Sunday, 14 December 2008
Triple Chocolate Babycakes
This is basically an intensely dark chocolate brownie recipe, with a milk chocolate ganache and white chocolate shavings.
It works best as a large cake, but the cupcakes are perfect for little mouthfuls of dense moist chocolatey goodness hehe
400 g dark chocolate
200 g butter, diced
16 level soupspoons vanilla-infused caster sugar
6 level soupspoons self-raising flour
6 eggs, separated
Break the chocolate into little pieces and melt. I usually just fill a little saucepan with water, bring it to the boil, take it off the heat, drop the chocolate pieces in and leave it to stand for 1 minute max. Drain off the water carefully - it leaves a lovely moulten chocolatey goo in the bottom of the pan, which you then mix with the diced butter over a low heat til it's all melted.
Place the flour and sugar in a large mixing bowl and stir thoroughly. Pour in the chocolate/butter mixture, and stir well until all the dry ingredients are incorporated. Add the egg yolks and mix thoroughly with a wooden spoon.
In a separate bowl, whisk the egg whites, using an electric handmixer, until they form peaks, then fold into the chocolatey mixture carefully using a fork.
Fill into a prepared tin, or cupcake papers, and bake at 180C for 30-60 min (for a large cake) or 20-30 min for cupcakes.
For the cupcakes: leave to cool in the cake tin for a few minutes, then place on a wire rack.
For a large cake: wrap immediately in foil while still warm, and leave to cool - this will make the cake extra moist.
For the ganache:
200 g milk chocolate
200 ml cream
Melt the chocolate as above, then add the cream and stir over a low heat until the mixture is smooth and very very shiny. Allow to cool (but not set), then spoon over the cupcakes/pour over the cake.
Decorate with white chocolate shavings.